Sanglier Recipe

Inspired by Beclub

Time3h

Serves6

Un plat Bistro qui se retrouve souvent sur notre ardoise.

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Ingredients

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Main Ingredients

3 1/3 lb (1.5 kg) Wild boar shoulder

3 tbs olive oil

2 pcs Onion, chopped

4 pcs Garlic cloves, minced

2 pcs Carrots, diced

2 pcs Celery stalks, diced

2 1/8 cup (500 ml) Red wine

2 1/8 cup (500 ml) Beef broth

2 pcs Bay leaves

1 tbs Thyme, fresh

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Wild Boar

In a large pot, heat the olive oil over medium-high heat. Season the wild boar shoulder with salt and black pepper. Sear the meat on all sides until browned, then remove from the pot and set aside.

Sauté the Vegetables

In the same pot, add the chopped onions, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.

Deglaze and Add Liquids

Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for about 5 minutes. Add the beef broth, bay leaves, and thyme.

Simmer the Stew

Return the seared wild boar to the pot, cover, and reduce the heat to low. Let it simmer for about 2-3 hours, or until the meat is tender and easily pulls apart.

Final Adjustments

Taste and adjust seasoning with additional salt and black pepper if necessary. Remove bay leaves before serving.